Monday, November 12, 2007

Squash Risotto

Back from the heck that is called "The Greater Seattle Area". Found a tavern in Snohomish that carries 112 single malt whiskys, about 15 micro-brews, and has the best Scotch Eggs ever. (A Scotch Egg is a meal in itself: one hard boiled egg, wrap in sausage, roll in bread crumbs, deep fry.)

Anyway, once I got back home and after the Veteran's Day observations here in Ketchikan, we used up some of the squash from the box. Made an acorn squash risotto in the pressure cooker. I adapted a recipe to use in the pc and it came out very well. Creamy texture, lots of flavor with the squash, nice sweetness.

I'm looking forward to trying an Autumn stew (squash, carrots, parsnips, onions) in the next day or two.


John D. said...

And hopefully you came home to a bottle of Port that you wife won in a spontaneous and limited entry contest at the Newtown wine tasting.

How do you wrap a hard boiled egg in sausage? Please explain.


Nancy DeCherney said...

presumably it would be ground sausage.

Nancy DeCherney said...

I think we should add the recipes for these yummy things like the acorn squash risotto.
We always make our risotto in the microwave ala Barbara Kafka, delicious if somewhat exciting for the regularity with which John seems to blow up pyrex bowls in the process.

Nancy DeCherney said...

Let's have a Scotch Egg-off!
Here's a recipe.
You can view the complete recipe online at:

1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
vegetable oil for deep-frying the eggs
In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.

March 1991
1998-09-17 15:09:30.0

Hunter said...

Port? She hasn't mentioned any port...hmmm.